Ghee, or clarified butter, is a traditional staple of Ayurvedic and Indian cooking. Ghee does not have butter's impurities – such as milk solids.

In the tradition of Ayurveda, ghee is prized for its unique medicinal and balancing qualities. Some of these include:

• Absorption: Because ghee is an oil, it is said to help increase the strength of certain herbs by carrying its active components to the interior of cells, where they are most beneficial.
• Preservation: Ghee does not need refrigeration and does not spoil easily. It also helps preserve the foods and its freshness for longer.
• Digestion: Ayurvedic texts say that ghee is beneficial in balancing excess stomach acid
• Mild Burns: Like aloe, Ghee’s benefits extend to topical use as well. In the case of burns, if quickly applied, Ghee is said to prevent blisters and scarring.
• Mind: Ghee is said to promote all three aspects of mental functioning – learning, memory and recall.

Ghee has a subtle taste and adds fragrance to food. It is heat tolerant, making it useful for quick sautéing and browning. Therefore start cooking with ghee and reap in the benefits.

Ghee is delicious drizzled on toast, oatmeal and grains. It is best to make fresh but you can purchase organic ghee at a well-stocked health food store or Indian market too.

Use the following:

• 3 or 4-quart heavy bottomed stainless steel pot
• 4-inch wire mesh strainer
• Terry cloth or flour sack dishtowel for straining
• Heat resistant bowl or pot for straining hot ghee into
  clear glass container with tight fitting lid
• 1 pound of organic unsalted butter

Place one pound of butter into the pot. Bring the butter to a boil, and then reduce the heat to produce a slow, steady rolling boil. Keep an eye on the butter to avoid burning it.

Allow the foam that is produced to settle to the bottom of the pot. As the foam is reduced, it produces a crackling sound, which is due to moisture evaporating from the butter.

Let the butter simmer for up to 30 minutes. Keep the heat on your stove as low as possible. The ghee is complete when you see browned butterfat caramelized on the bottom of the pan, while the top portion of the ghee is mostly clear.

Allow the mixture to cool slightly and strain it through the cloth into a heat resistant container. Allow the ghee to cool completely before storing it in the clear glass jar. You can keep the ghee for up to one month without the need for refrigeration.

You can also make ghee in a crock pot without the risk of burning it. Place the butter in a crock-pot on the lowest possible setting. It usually requires about six hours for the solids and moisture to completely cook out leaving the pure golden ghee. It will take 6 hours on low heat.

-TERESA LONG